The George Gets Serious

September 2, 2010 in Eat Local & Organic

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Heathcliff meets Marco Pierre White in Liam Finnegan, the exciting, dark-eyed, wild-haired new chef at The George Hotel in Yarmouth.

In his first interview since taking over at The George, Liam told me that serious dining is back, and run-of-the-mill brasserie cooking is out. Get ready for sexy, robust comfort food with big flavours and luxuriant ingredients.

Liam, who comes hot from the Michelin two-star Gidleigh Park, is very clear about his goals and there isn’t much time for sleep at the moment. ‘ I want to perfect and raise the level of cooking in the kitchen and work on the quality and provenance of the ingredients we use. Provenance and using first class local ingredients means everything.’ He also confides that he is aiming for a Michelin Star in the next two years.

Book a table in September and sample a sensual menu that is designed to warm your cockles and set your taste buds on fire – Liam describes his style of cooking as classical with plenty of interesting twists. My tip? Try the line caught bass with a zingy ginger puree and silken chicken jus and don’t feast too much on Liam’s delicious, treacly honey and rosemary soda bread, based on a recipe from his granny, back in Cork. Or if you do, you simply won’t have room for the aromatic blackberry and apple soufflé.

about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?

2 responses to “The George Gets Serious”

I have been hearing a lot of interesting things about The George since Liam has taken over. I love the family tradition woven into the current offering and just your description of the soda bread is reason enough to visit. Thanks EH – must plan a trip soon.

The George are evidently as happy with Liam Finnegan as their customers and critics. You might like to read Fiona Duncan’s review in The Sunday Telegraph, where she describes her stay as ‘much improved food-wise’ and advises her readers that ‘prices are ambitious, look for offers’. A more food-oriented biography can be found on Menuwatch and gives a good introduction to Liam’s background.

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